Cheese

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  • Salisbury pimiento cheese maker returns to grind

    cheese - Yahoo News Search Results
    31 Aug 2014 | 9:37 pm
    SALISBURY, N.C. (AP) — Verne McCombs' hands are in constant motion under the 1950 model electric grinder. "He's a machine, I tell you," grandson Jarrett "Link" Blalock says.
  • Chelsea Market Welcomes European Cheese

    lucy's Whey
    Amy Thompson
    10 Aug 2014 | 10:16 am
    While our commitment to American cheesemakers and family farms is unwavering, we have invited a few new, European wheels to join the case at our Chelsea Market location! In keeping with our Chelsea outpost’s carefully curated selection, our newest additions are true standouts – the European cheeses we could no longer live without! Stop by our Chelsea Market location for a taste: Queso de Vare is a pasteurized goat’s milk cheese made by a husband and wife team in Asturias, Spain. Milky, slightly floral, with a creamy mouth feel, this cheese begs for cold, crisp rose. On…
  • Saxon Creamery Reinvents Green Fields Into True Monastery-Style Cheese

    Cheese Underground
    Jeanne Carpenter
    11 Aug 2014 | 5:02 am
    I have a soft spot for monastery-style cheeses. Their pungent aromas and savory, meaty flavors are dangerously addictive to this farm girl raised on meat and potatoes.One of my all time favorites is Oka, originally manufactured by the Trappist monks in Oka, Quebec, Canada, and now owned by Agropur (but still aged 35 days in the original cellars of the Cistercian Abbey). At the American Cheese Society Festival of Cheese two weeks ago in Sacramento, I stood next to the Washed Rind table noshing on Oka so long that Keith Adams from Alemar Creamery in Minnesota told me I was going to get kicked…
  • British artisan cheese makers beat the French at their own game

    cheese - Yahoo News Search Results
    30 Aug 2014 | 10:23 pm
    Cheese making in the UK is at an all-time high with more varieties being produced by artisans here than in France
  • Kraft Cheese Slices Recalled

    cheese - Yahoo News Search Results
    1 Sep 2014 | 10:48 am
    WASHINGTON D.C. - What kind of cheese is on your burger today?  Maybe you'd better check the package label. Kraft Foods says as a precaution it's recalling nearly 7700 cases of its  American Singles Pasteurized Prepared Cheese Product. The company says a supplier did not store an ingredient used in cheese in accordance with Kraft’s temperature standards.  According to Kraft, while unlikely, this ...
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    cheese - Yahoo News Search Results

  • Kraft Cheese Slices Recalled

    1 Sep 2014 | 10:48 am
    WASHINGTON D.C. - What kind of cheese is on your burger today?  Maybe you'd better check the package label. Kraft Foods says as a precaution it's recalling nearly 7700 cases of its  American Singles Pasteurized Prepared Cheese Product. The company says a supplier did not store an ingredient used in cheese in accordance with Kraft’s temperature standards.  According to Kraft, while unlikely, this ...
  • Cheese Recall; Memory Booster

    1 Sep 2014 | 10:18 am
    A little warning if you’re planning on cooking burgers today – Kraft is recalling thousands of packages of cheese because of concerns that they may be spoiled. The F.D.A. said it’s a voluntary recall, and that no one has reported being sick, but there’s concern because a supplier improperly stored one of the ingredients at […]
  • Salisbury pimiento cheese maker returns to grind

    31 Aug 2014 | 9:37 pm
    SALISBURY, N.C. (AP) — Verne McCombs' hands are in constant motion under the 1950 model electric grinder. "He's a machine, I tell you," grandson Jarrett "Link" Blalock says.
  • British artisan cheese makers beat the French at their own game

    30 Aug 2014 | 10:23 pm
    Cheese making in the UK is at an all-time high with more varieties being produced by artisans here than in France
  • Arthur cheese festival wheels through weekend

    30 Aug 2014 | 10:01 pm
    ARTHUR – Square slices of bright orange-yellow mild cheddar cheese took center stage Saturday afternoon at the Arthur Amish Country Cheese Festival.
 
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    CHEESE - Bing News

  • Recall Alert: Kraft Foods recalls 7,000 cases of Singles cheese

    1 Sep 2014 | 3:30 pm
    Kraft Foods Group has announced a recall of 7,691 cases of its popular single-slice American cheese. The food giant says it is ordering the recall of select varieties of regular Kraft American Singles Pasteurized Prepared Cheese Product after discovering a ...
  • Pimiento Cheese Jalapeño Poppers get the party started

    1 Sep 2014 | 3:05 pm
    So many great late summer dishes popped up in our #Austin360Cooks gallery this week. We saw mango fish tostadas, shrimp linguini alfredo, green chile zucchini quesadillas, fried eggs with duck rillettes and brisket and a tomato basil and mozzarella grilled ...
  • 'Houdini' is pure biopic cheese... and occasionally a campy delight

    1 Sep 2014 | 1:13 pm
    The first hour of Houdini isn’t unwatchable, but it’s close. As Houdini’s long-suffering wife, Kristen Connolly (Cabin in the Woods‘ Final Girl) puts her wildly expressive face in service of skimpy material, overdelivering on every bemused/gleeful ...
  • Diving Head First Into a Vat of Blue Cheese at the National Buffalo Wing Festival

    1 Sep 2014 | 12:29 pm
    BUFFALO, N.Y.—It's estimated that Americans consume more than 25 billion chicken wings annually. And it's a good bet that many of those wings are served Buffalo-style—that is, slathered in a zesty sauce forever associated with this upstate burg.
  • Kraft American cheese singles recalled

    1 Sep 2014 | 9:36 am
    Thousands of cases of Kraft cheese are being recalled because an ingredient was not stored at the proper temperature. According to the company, the 7,691 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product included the ingredient ...
 
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    Cheese Underground

  • Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

    Jeanne Carpenter
    15 Aug 2014 | 5:24 pm
    Andy Hatch with one of his first experimental batches ofRush Creek Reserve on May 20, 2010. The cheese wasofficially released that fall to great acclaim. Photo by Jeanne CarpenterUncertainty over how the U.S. Food and Drug Administration will rule in regards to a number of pending raw milk cheese regulations has claimed its first official victim: Rush Creek Reserve by Uplands Cheese near Dodgeville, Wisconsin.In an email to industry professionals this morning, Uplands co-owner and lead cheesemaker Andy Hatch broke the sad news that he will not be making Rush Creek this year. "It's…
  • Saxon Creamery Reinvents Green Fields Into True Monastery-Style Cheese

    Jeanne Carpenter
    11 Aug 2014 | 5:02 am
    I have a soft spot for monastery-style cheeses. Their pungent aromas and savory, meaty flavors are dangerously addictive to this farm girl raised on meat and potatoes.One of my all time favorites is Oka, originally manufactured by the Trappist monks in Oka, Quebec, Canada, and now owned by Agropur (but still aged 35 days in the original cellars of the Cistercian Abbey). At the American Cheese Society Festival of Cheese two weeks ago in Sacramento, I stood next to the Washed Rind table noshing on Oka so long that Keith Adams from Alemar Creamery in Minnesota told me I was going to get kicked…
  • Vermont Wins Second Consecutive ACS Best in Show

    Jeanne Carpenter
    1 Aug 2014 | 8:15 am
    Tarentaise Reserve. Photo by Cheese Chick ProductionsCalifornia may have its cheesy flags and Wisconsin its stoic cheesemaking heritage, but Vermont proved this week at the American Cheese Society annual competition it indeed has the real deal artisan cheesemaking goods, backing up its perennial claim of being "the premium artisanal cheese state with the highest number of cheesemakers per capita."For the second year in a row, an artisan Vermont cheesemaker took Best in Show at the annual ACS conference, held this year in Sacramento, California. Tarentaise Reserve by Farms for City Kids …
  • The Quest to Become a Certified Cheese Professional

    Jeanne Carpenter
    28 Jul 2014 | 10:12 am
    Many thanks to Cheesemaker Cesar Luis for taking this photo of me when I first started working at Metcalfe's Market-Hilldale.Eighteen months after making the decision to try and become an American Cheese Society Certified Cheese Professional, I am on my way to Sacramento, California to take the official exam with 250 other cheesy pro hopefuls.As many of you know, deciding to sit for the test has dramatically changed the course of my cheese geek career. In January 2013, I was rolling full steam ahead with my own public relations company when I persuaded the nice folks at Metcalfe’s Market in…
  • The Next Frontier for Cheese: Raw Milk Microflora

    Jeanne Carpenter
    27 Jul 2014 | 6:25 am
    When I grow up, I want to be Bronwen Percival. Seriously. And not just because she's the buyer for Neal's Yard Dairy, but because she continually has her finger on the pulse of what will make artisan cheesemaking better. Her latest feat includes launching a Kickstarter project that aims to translate a new textbook about raw milk microbiology into English.Every two years, Bronwen organizes a spectacular conference in Somerset County, England, called the Science of Artisan Cheese. (This year the conference is on August 19-20 - more info here). At that conference two years ago, Dr. Christine…
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    WordPress Tag: Cheese

  • How To... Have a Perfectly Parisian Night In London

    sassandcityblog
    31 Aug 2014 | 3:20 pm
    Add a touch of that French Elegance into your London evening…   Now don’t get me wrong, we all love London and I can honestly say a good London night out is pretty hard to beat. However, after a little trip to Paris, I figured I could do with a touch of the Parisian elegance involved in my evening. London is known for thousands of wonderful hidden cafes, restaurants and bars on little hidden streets, so head for the back streets. pick your place of residence for the evening and park your asses for a few glasses, (I mean bottles but glasses sounds more demure and less…
  • Nasturtium pizza - 30 August 2014

    berkeleybarb
    31 Aug 2014 | 2:55 pm
    I decided to make up a new pizza, to use up at least something in the fridge. But what would it be? I decided to play off the nasturtium pasta recipe I make from The Pasta Bible, since I had Fontina Valle d’Aosta and some gorgonzola dolce. Had to check to see if there were any nasturtiums, but of course, it doesn’t take a lot! Nasturtiums volunteer generously in our yard in the spring, but they are almost gone now, and what leaves there are are small. So, have to use more of them For pre-prep, I picked and washed multiple small nasturtium leaves, and 7 flowers. I cut a chord of…
  • Kraft recalls American Singles cheese | abc7.com

    padschicago
    31 Aug 2014 | 2:42 pm
    Kraft recalls American Singles cheese | abc7.com. Kraft Foods Group is recalling 7,691 cases of American Singles cheese because of possible premature spoilage or food poisoning.A supplier failed to store an ingredient in compliance with Kraft’s temperature standards. The company is voluntarily issuing the recall as a precaution. No consumer complaints have been made.The following products have been recalled across the U.S.: 12 oz Kraft American Singles (16 slices); Best when used by: Feb. 20, 2015 and Feb. 21, 2015; Package code: 0 21000 60464 7; Case code: 00 21000 60464 00  …
  • Kraft recalls nearly 8,000 cases of American cheese singles

    KFOR-TV & L. Noland
    31 Aug 2014 | 2:32 pm
    Photo courtesy of (PRNewsFoto/Kraft Foods Group) NORTHFIELD, Ill., — Kraft Foods Group is voluntarily recalling 7,691 cases of select varieties of regular Kraft American Singles Pasteurized Prepared Cheese Product. A supplier did not store an ingredient used in this product in accordance with Kraft’s temperature standards. While unlikely, this could create conditions that could lead to premature spoilage and/or food borne illness; therefore, the company is issuing the recall as a precaution. Kraft has had no consumer illness complaints for this product associated with this recall.
  • Mario's make-a the pizz-a

    LaurenFriezo
    31 Aug 2014 | 2:02 pm
    It ain’t called Mario’s Big Pizza for nothin’. At this Italian pizzeria, all slices are cut from 24″ pies: gigantic, fairly thin crust and smothered in tangy tomato sauce and cheese. Mario’s does a Northerner proud. Plus they have two locations in Winston-Salem… so why not? I’ve only ever had the plain because I’m a just-cheese kind of gal. 1066 Hanes Mall Blvd, Winston-Salem, NC 27103 (336) 768-0057 2205 Cloverdale Ave, Winston-Salem, NC 27103 (336) 602-1410
 
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    lucy's Whey

  • Late Summer Lovin’ | Cheesemonger Favorites

    Amy Thompson
    10 Aug 2014 | 10:45 am
    LATE SUMMER LOVIN’ Here, the wheels that our cheesemongers are most excited about for late-summer snacking. We would enjoy either of these with crisp rose or a dry riesling, preferably al fresco! Plus, see below for details on our East Hampton pop up, happening today! Cheese Cake: Lake’s Edge. This snow white beauty from Blue Ledge Farm in Leicester, VT has stolen the hearts of our mongers and customers alike at both locations! A thin line of vegetable ash, traditionally employed to separate the morning and afternoon’s milk, gives this cheese it’s characteristic…
  • Moustache Madness: The Summer of Yogurt

    Amy Thompson
    10 Aug 2014 | 10:22 am
    MOUSTACHE MADNESS There’s no doubt about it - this is the summer of yogurt, and the undisputed star is White Moustache! Each moustache-adorned jar is filled with the thickest, most luxurious yogurt, made by a father and daughter team in Red Hook, Brooklyn, using old world techniques, Hudson Valley milk, and live probiotic cultures. While we often enjoy it on its own, we won’t deny the magic that happens when paired with Early Bird Granola for a hearty breakfast or mid-afternoon snack. Don’t shy away from savory applications, either! We love to jazz up a jar of the tart Greek…
  • Chelsea Market Welcomes European Cheese

    Amy Thompson
    10 Aug 2014 | 10:16 am
    While our commitment to American cheesemakers and family farms is unwavering, we have invited a few new, European wheels to join the case at our Chelsea Market location! In keeping with our Chelsea outpost’s carefully curated selection, our newest additions are true standouts – the European cheeses we could no longer live without! Stop by our Chelsea Market location for a taste: Queso de Vare is a pasteurized goat’s milk cheese made by a husband and wife team in Asturias, Spain. Milky, slightly floral, with a creamy mouth feel, this cheese begs for cold, crisp rose. On…
  • Picnic Like a Pro

    Amy Thompson
    10 Aug 2014 | 10:08 am
    SUMMER SIP There truly isn’t anything like a cool, bubbly drink on a warm summer evening. Freshly picked elderflowers, lemon, and water from the Belvoir springs combine to make one seriously refreshing beverage – Belvoir Elderflower Presse. At our Upper East Side location, we keep our fridges stocked with both the classic Elderflower Presse, as well as the Elderflower Rose Lemonade. Lovely on its own or in a cocktail! PERFECT PICNIC DESTINATIONS Enjoy your cheese under the stars at one of the outdoor movie screenings around the city, be it Monday nights in Bryant Park or Hudson…
  • Lucy’s Whey is Hiring: Cheesemongers and Servers

    Amy Thompson
    25 Jul 2014 | 9:41 am
    Join our team! Both our Chelsea Market and Upper East Side locations are hiring. Available position include: Cheesemonger Server Cheesemonger: Artisan cheese retailer Lucy’s Whey seeks CHEESEMONGERS for both locations! If you fantasize about eating cheese all day (we do!), join us as a cheesemonger at either our Chelsea Market or Carnegie Hill (Upper East Side) location! Our Chelsea Market shop is located in one of the most bustling food neighborhoods in the city! Our Chelsea cheese case emphasizes farmstead, American cheeses, but is expanding to include some European standouts. Our…
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    John Eats Cheese

  • Gorgonzola

    John Proestakes
    16 Aug 2014 | 10:27 am
    Advertise here with BSAAlso known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and Gorgonzola Piccante. The main difference between Dolce and Piccante is that Gorgonzola Piccante's rind is thicker and dryer. Also, the taste of Dolce is sweet, whereas Piccante is spicy. Gorgonzola Dolce younger, milder sweet…
  • Does wine need to breathe?

    John Proestakes
    1 Aug 2014 | 10:52 am
    Advertise here with BSASo, you're traveling for work, and your boss suggests dinner at an expensive restaurant. You're excited because that place specializes in dry aged steaks. Sure, you've been laying off the red meat for the past six months, but your company is paying. You sit down and look at the wine menu, and it’s all clicks and whistles. Your boss orders a nice red wine, a cabernet sauvignon, and, drowning in indecision, you say, “That sounds great, I'll have one too.” The waiter disappears briefly, returns with a bottle of wine, and pours some into your boss’s glass. He grabs…
  • Cider: the rise of the apple

    Kim Kreil
    13 May 2014 | 9:39 pm
    Advertise here with BSASome time ago, the video Best Beers for Women by WomensForum TV caused an outrage on the internet, displaying a woman complaining about when “you walk into a bar, you pick up a beer menu, you're a lady and you're not sure what to order”. During the video, a few drinks are then suggested to her to satisfy her (let’s just say) “womanly” tastebuds. One of the drinks recommended to her was a cider. Get my top storiesFollow John Eats Cheese What is cider? For those of you that may not know what it is, cider is a fermented alcoholic beverage made from fruit juice…
  • How to cut cheese

    John Proestakes
    8 May 2014 | 11:01 am
    Advertise here with BSAHave you ever bought cheese for an event later in the day and then suddenly thought, “My friends are going to judge me if I don’t cut this cheese the right way?” I do it ALL the time. Luckily, there are some easy rules to remember when you're about to slice that curd. Get my top storiesFollow John Eats Cheese Probably one of the most basic of rules is that you want to make sure that everyone at your party will get an equal portion. That doesn't mean that you should get out a microscope and a laser beam to divide a quarter pound of gouda, so that 100 people can get…
  • Canned beers vs Bottled vs Draft

    Kim Kreil
    15 Apr 2014 | 8:35 pm
    Advertise here with BSAIn early October, John (of John Eats Cheese) and I ventured out to SingleCut Beersmiths in Astoria. They pride themselves on being the first brewery in Queens since the prohibition. They also like to point out that both their address and flagship beer are 19-33 (or 1933), the year prohibition ended. During the brewery tour, they informed us that they will begin canning their beer in the future, but will never bottle it. Thus begins the debate: draft, canned or bottled? Bottles For the most part, it would appear that craft beer in America is sold in bottles. With…
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